I love your cooking show. I have been cooking the dishes that you have been teaching on your cooking show. I love you ma ma Maria. I also would like to send my condolences to you and your family.
肥媽 Maria Cordero UA-cam Live - February 23, 2020 Recipe English Version Water Chestnut Cake (UA-cam video starts at 0:48.) Ingredients: Water chestnut flour - 200g for softer texture (smooth top) or 250g for firmer texture. (Cautious: Using 200g water chestnut flour will result in a watery texture when steamed. Please DO NOT throw away. Make sure to refrigerate it overnight and it will become jelly-like the next day.) Fresh chestnuts - peeled and cut into small pieces. DO NOT crush them to avoid losing the juice. Liquid ingredients: Water - 720g (3 cups) plus an extra 43g (1/3 cup) for evaporation when cooking (this is to dissolve the sugar) Water - 240g (1 cup) (this is to dissolve the water chestnut flour) Sweetener Ingredients: Rock sugar - 40g or to taste (for the sweetness) Cane sugar - to taste (for the dark color) (Using two different types of sugar will give sweetness and a dark color or you can just use one type of sugar of your choice.) Methods: 1. In a mixing bowl, add in about 200g of water chestnut flour and 240g of water. Mix until all flour has dissolved. Set aside for about 5 minutes for the batter to rest. 2. In a cooking pot, add in 720g plus an extra 43g of water, add rock sugar, cane sugar, and cook until sugar has melted. 3. Stir the water chestnut batter prepared in Step 1 because flour tends to settle at the bottom after a while. 4. Slowly drizzle in water chestnut batter into the cooking pot and stirring the mixture at the same time. 5. Keep adding the water chestnut batter and continue stirring the mixture until you get your desired consistency and make sure all water chestnut flour batter has dissolved completely. For thicker batter, will result in a firmer texture when steamed. For watery batter, you will get a softer texture when steamed. 6. Add in freshwater chestnut pieces and mix well. Turn off heat. 7. Transfer to steam proof container. The cake will expand when steaming so leave room in the container and do not fill all the way up. Tap container on countertop to release air. Smooth out the top. 8. Steam for about 30 minutes. 肥媽 Maria Cordero UA-cam Live - February 23, 2020 Recipe English Version Sweet Glutinous Rice Balls “Tang Yuan” in Ginger Syrup (UA-cam video starts at 6:13. Skip 18:54.) Ingredients: Glutinous rice flour - about 250g (this is my estimate. Please refer to below UA-cam video.) Water - 80g (optional to use half hot water and half cold water for chewy texture) Coldwater - a bowl (to shock the cooked glutinous rice balls for chewier texture) Filling ingredient: Cane sugar - cut into bite-size pieces Ginger syrup ingredients: Water - about 2 cups Cane sugar - 1 slab or more Ginger - sliced (optional) (adjust these ingredients to your preference) Methods: 1. In a mixing bowl, add in glutinous rice flour and water. Mix and knead until it forms a dough. Set aside and let the dough rest to absorb the liquid. 2. In a cooking pot, add in 2 cups of water, cane sugar, ginger slices, and bring to a boil and cook until the cane sugar has melted. This is the ginger syrup. 3. In another cooking pot, add in plain water and bring to a boil. 4. To assemble the glutinous rice balls, grab a tiny piece of dough prepared in Step 1. Flatten it, fill with a bite-size piece of cane sugar, seal it and roll it between with stretched-out palms into a ball. 5. Continue with the rest of the dough. 6. Add all the glutinous rice balls into the plain water first. Cook until they float to the top. 7. Immediately transfer all cooked glutinous rice balls to a bowl of ice-cold water to shock them briefly for a chewier texture. 8. Finally, transfer all cooked glutinous rice balls to the ginger syrup pot and bring to boil. Serve.
Australia...April 2020.....I came across this programme by chance and it’s absolutely a smash.!! 😍. I enjoy your Cheap Eats show with “LokHo” and can’t buy the DVDs coz it’s out of publication. I hope you do cookbooks and I want to buy them. Your children and grandchildren are very lucky.
一直做一直講、肥媽真的好享受、還有一直好欣賞、喜歡你的髮型、永遠❤️你、祝你身體健康！
👍👍👍多謝肥媽
馬蹄糕想表層滑，一蒸出來，用保鮮紙輕軽壓平。之後由得保鮮紙貼住糕面涼涑雪。花巧的可以翌日取出將它反𨍭放回盒。看來似玻璃都得。
We all love 肥妈!
肥妈妈，恭喜發財，身體健康，吉祥如意，每天开开D幸福🈵️🈵️🈵️
泮塘馬蹄粉是會令馬蹄糕顏色比較淺色，其他牌子馬蹄粉做出來的糕會太黑，若加上少許吉時粉，
顏色會比較帶小許黃色更加美，雪凍後更加晶營！
真有小智慧，又吾浪費，我鐘意😍
牛年快樂😄
肥媽凍返小心身體祝你身體健康幸幸福福呀😍😍😍😉😊😊保重健康啲
我已前都有幾本阿妈食譜，如出一定買
跟你煑食，因為全程沒有剪輯，所以容易成功！讃👍🏻👍🏻👍🏻
支持肥媽👍👍❤️❤️
肥媽，比糸食平D節目重靚女，又自然美啊。👍👍👍🌹🌹🌹後生咗呀！❤❤
肥媽髪形好靚好襯媽😃😃😃
肥媽👍👍👍👍👍❤
Maria Love your cooking so much
你做得很好 very good from USA
好😄正，清甜
I love your cooking show. I have been cooking the dishes that you have been teaching on your cooking show. I love you ma ma Maria.
I also would like to send my condolences to you and your family.
湯圓放薑落去香好多好食
肥媽新年快樂身體健康🎉🎉🎉❤❤❤❤
如果出書 我第一時間買🥰
❤❤❤
I like your food ❤️❤️❤️❤️
肥媽😘😘😘😘😘😘😘😘😘😘
聽到薑汁馬蹄糕。
肥媽出食譜一定會買
。。。要廣告先知
肥媽、叻叻
肥媽 Maria Cordero
UA-cam Live - February 23, 2020 Recipe English Version
Water Chestnut Cake
(UA-cam video starts at 0:48.)
Ingredients:
Water chestnut flour - 200g for softer texture (smooth top) or 250g for firmer texture.
(Cautious: Using 200g water chestnut flour will result in a watery texture when steamed. Please DO NOT throw away. Make sure to refrigerate it overnight and it will become jelly-like the next day.)
Fresh chestnuts - peeled and cut into small pieces. DO NOT crush them to avoid losing the juice.
Liquid ingredients:
Water - 720g (3 cups) plus an extra 43g (1/3 cup) for evaporation when cooking (this is to dissolve the sugar)
Water - 240g (1 cup) (this is to dissolve the water chestnut flour)
Sweetener Ingredients:
Rock sugar - 40g or to taste (for the sweetness)
Cane sugar - to taste (for the dark color)
(Using two different types of sugar will give sweetness and a dark color or you can just use one type of sugar of your choice.)
Methods:
1. In a mixing bowl, add in about 200g of water chestnut flour and 240g of water. Mix until all flour has dissolved. Set aside for about 5 minutes for the batter to rest.
2. In a cooking pot, add in 720g plus an extra 43g of water, add rock sugar, cane sugar, and cook until sugar has melted.
3. Stir the water chestnut batter prepared in Step 1 because flour tends to settle at the bottom after a while.
4. Slowly drizzle in water chestnut batter into the cooking pot and stirring the mixture at the same time.
5. Keep adding the water chestnut batter and continue stirring the mixture until you get your desired consistency and make sure all water chestnut flour batter has dissolved completely.
For thicker batter, will result in a firmer texture when steamed. For watery batter, you will get a softer texture when steamed.
6. Add in freshwater chestnut pieces and mix well. Turn off heat.
7. Transfer to steam proof container. The cake will expand when steaming so leave room in the container and do not fill all the way up. Tap container on countertop to release air. Smooth out the top.
8. Steam for about 30 minutes.
肥媽 Maria Cordero
UA-cam Live - February 23, 2020 Recipe English Version
Sweet Glutinous Rice Balls “Tang Yuan” in Ginger Syrup
(UA-cam video starts at 6:13. Skip 18:54.)
Ingredients:
Glutinous rice flour - about 250g (this is my estimate. Please refer to below UA-cam video.)
Water - 80g (optional to use half hot water and half cold water for chewy texture)
Coldwater - a bowl (to shock the cooked glutinous rice balls for chewier texture)
Filling ingredient:
Cane sugar - cut into bite-size pieces
Ginger syrup ingredients:
Water - about 2 cups
Cane sugar - 1 slab or more
Ginger - sliced (optional)
(adjust these ingredients to your preference)
Methods:
1. In a mixing bowl, add in glutinous rice flour and water. Mix and knead until it forms a dough. Set aside and let the dough rest to absorb the liquid.
2. In a cooking pot, add in 2 cups of water, cane sugar, ginger slices, and bring to a boil and cook until the cane sugar has melted. This is the ginger syrup.
3. In another cooking pot, add in plain water and bring to a boil.
4. To assemble the glutinous rice balls, grab a tiny piece of dough prepared in Step 1. Flatten it, fill with a bite-size piece of cane sugar, seal it and roll it between with stretched-out palms into a ball.
5. Continue with the rest of the dough.
6. Add all the glutinous rice balls into the plain water first. Cook until they float to the top.
7. Immediately transfer all cooked glutinous rice balls to a bowl of ice-cold water to shock them briefly for a chewier texture.
8. Finally, transfer all cooked glutinous rice balls to the ginger syrup pot and bring to boil. Serve.
Thank you 🙏🥰
👍👍👍
肥媽：你好！馬蹄粉要放幾多？
好靚的髮型同顏色，但钟意你着鲜色滴總靚。
D
Australia...April 2020.....I came across this programme by chance and it’s absolutely a smash.!! 😍. I enjoy your Cheap Eats show with “LokHo” and can’t buy the DVDs coz it’s out of publication. I hope you do cookbooks and I want to buy them.
Your children and grandchildren are very lucky.
十:i
請問馬蹄粉的份量多少？
肥 妈， love your sense of humour😂😂😂🤣🤣🤣🙏🏻🙏🏻🙏🏻👏🏻👏🏻👏🏻❤️❤️❤️
可加耶计落馬蹄糕,呀
肥媽請問D蘋果膠在那裡可以買到呀
可以加耶汁落馬蹄糕呀
😋👍👍👍
👍😘
肥媽來Houston 開演唱會，我住在候斯頓
😋😋😋👍👍👍
YukyingCheungThank-you.
肥媽你好！請問馬蹄糕 落幾多馬蹄粉？唔該麻煩你
維他奶細盒都250
如果发觉唔够甜，有得补够吗？谢谢
Hello 肥媽
如果想滑D，蒸完之後。返轉個底就得啦。😃🥳
我吃素, 今天的食物,我可以做,哈哈哈！我以前每次做馬蹄糕,次次失敗,唉！ 今天再試下
8安士為一杯
👍🏻👍🏻👍🏻👍🏻👍🏻
我愛你啊，多做視頻
Can you mixed back sesame and peanut in side , thx.
Hello mom mom Maria,
What kind of flour are for those little gummy ball? and the receipe how many cups?
Thank you & stay safe 😊👍
How much flour to make 2nd recit
Mama, what is Ho Ho Flour. Thanks
What other cooking I can use the leftover 20g water chest powder which comes in 227g pack, 🎶😊7/2
傾伶卡冷屋企人嘈 阿媽老豆用廚房厠所咪無人嘈~
how much in put the 馬蹄糕
靚媽，你個咪好細聲。可以大聲D。多謝
肥媽食平啲好睇方便睇咗識煮.
在加拿大多倫多不知去那裏買班蘭葉？
丸子包什麼？
請問ml 同gram 是一樣嗎？
1碗等如8安士
一碗水 同一杯水都係250 ml
肥媽，你好嗎？
什樣取閱到食譜的份量
，
可否出 e-book 等外國住的觀众容易得到。
:太远了看不到
肥媽。你做湯圓要多少粉呀？你無講呀？
亞嗎可否做馬卡龍但是要有份量謝砾
m
你隻杯750ml
肥媽可唔可以比食譜及做法🙏🙏
＂
可否給我用碗計的份量，謝謝
肥媽你真糸好叻，煮乜都識，做人做事都咁叻
九
揸機唔掂 影唔到真實